Grilled Portobello Burgers
Vegetarian burgers that meat eaters actually request. The scoring trick makes the mushrooms soak up flavor like a sponge instead of just sitting on top.
Ingredients
- 4 portobello mushrooms 4 to 5 inches in diameter, stems and gills removed
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon granulated garlic
- Sea salt and pepper
- 5 ounces feta cheese crumbled (1 1/4 cups)
- 1/2 cup jarred roasted red peppers patted dry and chopped
- 2 tablespoons oil-packed sun-dried tomatoes patted dry and chopped
- 1/2 cup mayonnaise
- 1/2 cup chopped fresh parsley
- 4 1/2-inch-thick slices red onion
- 4 kaiser rolls split
- 1 ounce 1 cup baby arugula
Instructions
- Score mushroom caps in crosshatch pattern, 1/2 inch apart.
- Mix oil, vinegar, garlic, salt and pepper in zip bag. Add mushrooms and marinate 30-60 minutes.
- Combine feta, roasted peppers and sun-dried tomatoes.
- Mix mayonnaise with parsley.
- Insert toothpicks horizontally through onion slices.
- Heat gas grill on high 15 minutes, reduce to medium-high.
- Clean and oil grate. Remove mushrooms from marinade, reserve liquid.
- Brush onions with marinade. Grill mushrooms (gill side up) and onions 4-6 minutes.
- Flip and grill 3-5 minutes more.
- Remove onions. Fill mushrooms with feta mixture.
- Return stuffed mushrooms to grill, cover 3 minutes.
- Grill rolls cut side down 1 minute.
- Spread parsley mayo on bottom buns.
- Layer mushroom, onion, arugula. Add top bun.
- Serve immediately.